If you’re like us, your garden is overflowing with zucchini by this point in the summer. We know that sometimes it can get a little challenging to keep your zucchini based meals interesting, but we’ve got some great ideas to help you fall in love with this versatile vegetable all over again.
We love to throw grated zucchini into just about everything – it takes on the flavor of whatever you mix it with and adds moisture, too. Try adding some to your turkey burgers, meatballs, muffins or breads – the possibilities are endless! We’re loving this new spiral cutter gadget, too – a great tool that is small enough to store in the drawer without taking up counter space. It makes a great replacement for pasta! Tip, try tossing with olive oil or pesto.
One of our favorite go-to bread recipes during the summer is this Peach Amaretto Zucchini Bread. It’s a lovely glazed bread that is easy enough to make any time, but can also be used to impress your guests.
Peach Amaretto Zucchini Bread
- 3 eggs
- 3/4 cup oil
- 1/4 cup buttermilk
- 1 cup sugar
- 1/2 cup Stonewall Kitchen Peach Amaretto Jam, plus 1/2 cup for glaze
- 1 teaspoon vanilla
- 2 cups raw zucchini, unpeeled and grated
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Preheat oven to 350ºF. Grease and lightly flour a 9×5-inch loaf pan. Place oven rack in lower third of oven.
- In a mixer fitted with a paddle attachment, or use a hand mixer, beat eggs, oil, sugar, Peach Amaretto Jam, and vanilla until thick (approximately 1 minute at medium/high speed).
- Add buttermilk and grated zucchini to mixture and combine.
- Put dry ingredients together in bowl, whisk to thoroughly combine, then place dry on top of wet mixture, folding gently until just blended. Do not over mix.
- Pour into prepared pan and bake for 60-80 minutes, or until toothpick comes out clean. (Loosely cover loaf with foil if browning too quickly towards end of bake time).
- Cool on rack for 15 minutes, then remove from pan. Glaze bread while still warm with remaining 1/2 cup Peach Amaretto Jam.
How do you use up all your summer zucchini? Let us know in the comments below!